Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork & eggplant stir-fry with ketchup curry sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pork & Eggplant Stir-Fry with Ketchup Curry Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pork & Eggplant Stir-Fry with Ketchup Curry Sauce is something which I have loved my whole life. They are nice and they look wonderful.
Save time and buy groceries online from Amazon.co.uk Although pork is a lean meat, there may be a slight marbling of fat (especially in traditional breeds) that should be firm and white. Avoid any meat that looks damp or clammy, or that has oily- or. Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). Pork is eaten both freshly cooked and preserved.
To begin with this recipe, we have to prepare a few components. You can cook pork & eggplant stir-fry with ketchup curry sauce using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork & Eggplant Stir-Fry with Ketchup Curry Sauce:
- Get 300 grams Thinly sliced pork (I usually use thinly sliced pork belly)
- Make ready 2 Eggplant
- Take 1/2 pack Shimeji mushrooms
- Prepare 1 clove Garlic
- Get 1 tbsp each Butter, oil
- Make ready 4 tbsp Ketchup
- Make ready 2 tbsp Sake
- Get 2 tbsp ★Soy sauce
- Prepare 1 heaping tablespoon ★Sugar
- Take 1 heaping teaspoon ★Curry powder
Soft meat with crisp, crunchy crackling - pork is perfect for roasting. Whether you prefer the rich, fat-seamed meat of belly pork, or a lean loin roast, versatile pork has it all. These primal cuts are then broken down further into individual retail cuts, which is what you find at the grocery store. The most tender cuts of pork are from the rib and loin.
Steps to make Pork & Eggplant Stir-Fry with Ketchup Curry Sauce:
- Cut the thinly sliced pork. Chop the eggplant. Remove the base and shredt the shimeji mushrooms. Mince the garlic.
- Heat oil and butter in a frying pan. Cook the minced garlic and the pork.
- Once cooked, add the eggplant and shimeji. Cook until tender.
- Once tender, add the ★ ingredients and cook well while combining everything together. It's done.
- Other than eggplant and shimeji, you can use cabbage or onions, potatoes, etc. It will still be delicious.
These primal cuts are then broken down further into individual retail cuts, which is what you find at the grocery store. The most tender cuts of pork are from the rib and loin. It's where the expression "high on the hog" comes from. Check every few hours in case it gets dry - if it does, add another mugful of cider. The trick for a tender and juicy medallion is not to overcook it.
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